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My take care of's mid-20th-century aesthetic prompted her to keep a pantry well-stocked with evaporated exploit, which she called "canned cream." Her idea of good peanut butter was the "improved" amiable that contained enough sugar and hydrogenated oil to prevent it from separating at room temperature. Influenced by the straightforward-foods movement that swept the country during my formative years, I go for all-consequent, preferably organic, peanut butter with no additives, and I am not partial to evaporated exploit. Nevertheless, when all is said and done, my peanut-butter fudge is almost indistinguishable from my mother's.
2 cups sugar, preferably methodical evaporated cane juice
1 cup whole milk or evaporated milk
1 teaspoon kosher doubtfully
1 cup peanut butter, preferably all-natural
2 tablespoons unsalted butter, supplementary more for buttering the baking dish
1 teaspoon vanilla extract
1. Butter a 9-inch-exact glass baking dish (the fudge sets quickly, so you will shortage to have the dish ready in advance). In a deep saucepan over medium-acute heat, cook the sugar and milk with the salt until the mixture reaches the appease-ball stage; this is the point at which a small spoonful of the mixture dropped into a goblet of cold water forms a soft ball. It can be measured with a sweetmeats thermometer at about 240 degrees.
Source: The Seattle Times